Spicy Indian-Style Roasted Lamb for Easter
This Spicy Indian-Style Roasted Lamb reimagines traditional Easter fare by infusing each bite with a complex tapestry of spices and flavors. Picture a succulent leg of lamb, tender and juicy, seasoned with a blend of aromatic spices that tantalize the senses, creating a feast worthy of any festive occasion. The warm notes of cumin, the kick of red pepper, and the sweetness of honey come together to form a rich coating around the lamb, while a mint sauce, bursting with freshness, adds a delightful contrast. The accompanying jus, enhanced with green chilies, ensures that every mouthful is both comforting and exciting. This recipe promises to be a unique centerpiece for your Easter table, inviting your loved ones to indulge in something truly special. Enjoy, and have a joyful Easter celebration!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Chili Powder or Cayenne Pepper
1 tablespoon (dry)
Dry Mustard
1 tablespoon (dry)
Cumin Powder (Jeera)
1 tablespoon (dry)
Sweet Paprika or Hot Paprika
1 tablespoon (dry)
Red Pepper Flakes
1 tablespoon (dry)
Ground Cinnamon
2 teaspoons (dry)
Olive Oil
6 tablespoons (liquid)
Chopped Garlic
1 tablespoon (fresh)
Honey
1 tablespoon (liquid)
Coarse Sea Salt
2 tablespoons (dry)
Leg of Lamb, Bone-in
1 (8 to 10-pound) (whole)
Dry Red Wine or Lamb Stock
1 cup (liquid)
Fresh Green Chilies
5-6 (whole)
Fresh Cilantro, Chopped
2 cups (fresh)
Fresh Mint, Chopped
1 cup (fresh)
Fresh Ginger, Finely Grated
1 tablespoon (fresh)
Chopped Garlic
1 tablespoon (fresh)
Chopped Green Chili Pepper
1 tablespoon (fresh)
Lemon Juice
1/4 cup (liquid)
Instructions
1
Begin by toasting the dry spices: chili powder, dry mustard, cumin, paprika, red pepper flakes, and cinnamon in a small skillet over medium heat for 1-2 minutes until fragrant. This enhances their flavors.
2
Transfer the toasted spices into a mixing bowl. Add the olive oil, chopped garlic, honey, and coarse sea salt to the bowl. Stir well to form a smooth paste.
3
Rub this spice paste generously all over the leg of lamb, ensuring that every part is well-coated. Cover the lamb and refrigerate overnight to allow the flavors to penetrate deeply.
4
On the day of cooking, remove the marinated lamb from the refrigerator about an hour before roasting to bring it to room temperature.
5
Preheat your oven to 350°F (175°C).
6
Place the leg of lamb in the center of a roasting rack set in a roasting pan. Roast in the center of the preheated oven for about 1 hour.
7
Using an instant-read meat thermometer, check the temperature of the thickest part of the lamb. Remove it from the oven when it reaches an internal temperature of 118°F (about 48°C). Allow the lamb to rest on a flat surface before carving.
8
For the mint sauce, blend the chopped mint, cilantro, green chili pepper, ginger, garlic, and lemon juice in a blender until smooth. Adjust seasoning to taste.
9
To prepare the jus, carefully pour off excess fat from the pan drippings. Place the roasting pan over low heat on the stove. Once the drippings begin to sizzle, add the dry red wine or lamb stock, along with the fresh green chilies. Simmer for 3-4 minutes while scraping the bottom of the pan to release any stuck bits. Taste and adjust seasoning as needed.
10
Serve slices of the spiced roast lamb drizzled with the chile-infused jus, accompanied by the vibrant mint sauce for a punch of freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish for this recipe?
The main dish is a Spicy Indian-Style Roasted Lamb, which is a unique take on traditional Easter fare featuring a succulent leg of lamb seasoned with aromatic spices.
What size leg of lamb is recommended?
This recipe calls for one 8 to 10-pound bone-in leg of lamb.
What spices are used for the lamb rub?
The dry rub includes chili powder (or cayenne), dry mustard, cumin powder (jeera), sweet or hot paprika, red pepper flakes, ground cinnamon, and coarse sea salt.
How do you prepare the spices before making the paste?
You should toast the dry spices (chili powder, mustard, cumin, paprika, red pepper flakes, and cinnamon) in a small skillet over medium heat for 1-2 minutes until they become fragrant.
Why is it necessary to toast the dry spices?
Toasting the dry spices enhances their natural oils and flavors, providing a deeper taste to the lamb.
What ingredients make up the marinade paste?
The paste is made by mixing the toasted spices with olive oil, chopped garlic, honey, and coarse sea salt.
How long should the lamb be marinated?
The lamb should be covered and refrigerated overnight to allow the spicy flavors to penetrate the meat deeply.
Should the lamb be cold when put into the oven?
No, you should remove the marinated lamb from the refrigerator about an hour before roasting to let it reach room temperature.
What is the recommended oven temperature for roasting the lamb?
The oven should be preheated and set to 350°F (175°C).
How long does the lamb typically need to roast?
The lamb typically roasts for about 1 hour in the center of the preheated oven.
What internal temperature signifies the lamb is ready to be removed?
The lamb should be removed from the oven when it reaches an internal temperature of 118°F (about 48°C) in the thickest part.
What is the purpose of letting the lamb rest after cooking?
Resting allows the juices to redistribute throughout the meat, ensuring the lamb remains tender and juicy when carved.
What ingredients are in the vibrant mint sauce?
The mint sauce consists of chopped mint, cilantro, green chili pepper, ginger, garlic, and lemon juice.
How do you prepare the mint sauce?
All the mint sauce ingredients are blended together in a blender until the mixture is smooth.
What liquids are used to create the jus?
You can use either 1 cup of dry red wine or 1 cup of lamb stock to make the jus.
How is the jus prepared from the roasting pan?
After pouring off excess fat, the roasting pan is placed over low heat. Once sizzling, add the wine or stock and fresh green chilies, simmering for 3-4 minutes while scraping the bottom.
What type of chilies are added to the jus?
The recipe calls for 5-6 fresh green chilies to be simmered in the jus for a spicy kick.
What kind of salt is best for this recipe?
The recipe specifically recommends using 2 tablespoons of coarse sea salt.
Can I use ground ginger for the mint sauce?
The recipe suggests using 1 tablespoon of finely grated fresh ginger for the best flavor profile.
How is the final dish served?
The spiced roast lamb is sliced and drizzled with the chile-infused jus, then served with the fresh mint sauce on the side.
What are the common tags for this recipe?
Common tags include easter recipe, lamb, roast, spicy, indian cuisine, and holiday meal.
Is there honey in this recipe?
Yes, 1 tablespoon of honey is used in the spice paste to add a touch of sweetness and help the rub adhere.
What is 'Jeera'?
Jeera is the Indian term for cumin, which is used in powder form in this recipe.
How much garlic is needed in total?
You will need 2 tablespoons of chopped garlic: 1 for the lamb rub and 1 for the mint sauce.
What type of oil is used?
The recipe uses 6 tablespoons of olive oil for the spice paste.
How much cilantro is used in the mint sauce?
The recipe calls for 2 cups of chopped fresh cilantro.
What is the preparation for the lemon in the sauce?
You should use 1/4 cup of fresh lemon juice in the mint sauce blender mix.
Can I use hot paprika?
Yes, the recipe allows for either sweet paprika or hot paprika depending on your heat preference.
What is the role of cinnamon in this roast?
Ground cinnamon provides a warm, aromatic note that complements the other Indian-style spices.
Is this dish suitable for a holiday meal?
Yes, it is designed as a unique and festive centerpiece specifically for an Easter celebration.